Servings: 3
fresh asparagus
red bell pepper, sliced
crimini mushrooms, sliced
roasted garlic, chopped
tomato, quartered
chopped fresh rosemary
chopped fresh oregano
olive oil
dry fettuccini noodles
grated Parmesan cheese
Roasted Veggie Pasta
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  1. Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
  2. In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.
  3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.